Skip to main content

#13CajunBites: Flambéed Bananas


To cap our Cajun-New Orleans menu, I decided to have them make Flambéed Bananas for dessert. Who can resist setting their food on fire?!?


And, one of the kids, suggested we just stand around the stove and sing around the pan...since we weren't having a cake with candles. Great idea!


Ingredients makes 6 small servings
  • 1/2 C (1 stick) unsalted butter
  • 3/4 C firmly packed organic dark brown sugar
  • 1 t freshly grated orange zest
  • 4 ripe, but firm bananas, sliced on the bias into thick coins
  • 1/4 C dark rum
  • ice cream for serving (more on our ice cream flavors soon)


Procedure
In a large sauté pan over medium heat, combine the butter, brown sugar, and orange zest. Cook, stirring occasionally, until the butter melts and the sugar is dissolved, approximately 5 minutes. Add the banana slices and cook, until just tender, approximately 2 to 3 minutes.


Turn off the burner and pour in the rum. Using a stick lighter, ignite the alcohol by placing the flame just inside the outer edge of the pan. 


Keep your face and hands away from the pan! 


The flame will be a faint blue or purple but will be very hot. It should extinguish in 10 to 15 seconds as soon as the alcohol burns off. 


Holding the pan handle, gently shake the pan from side to side to coat the bananas with the sauce.


To serve, scoop ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream. Serve immediately.


I have deemed this my favorite dish from December and posted it to Sid Sea Palm Cooking's First Monday Favorites event for January 2017. Click to go to her post: here.

Comments

  1. Yum, and how much fun is that? Thanks so much for sharing it for my first official First Monday Favorite recipes.

    ReplyDelete
  2. It is a great idea....what a week your birthday boy had!!!

    ReplyDelete
  3. Oh what an utterly fabulous recipe. Love bannas like this: such a treat

    ReplyDelete
  4. I would accidentally set fire to myself. But it's probably worth the risk! Hope the birthday boy had a fabulous day.

    ReplyDelete
  5. What a fun recipe and I'm sure it's absolutely delicious too - It's exactly the type of thing my husband would love!

    ReplyDelete
  6. This is a very popular recipe in Brazil, did you know that? I grew up enjoying that every once in a while, so festive! My Mom always made simple caramelized bananas, it was a staple in our home.... this post brings me nice memories...

    ReplyDelete
  7. We did Beef Bourguignon over the holidays and the flambe is the favorite part with our nephews.

    ReplyDelete
  8. So fun! I love all of the adventures you take in the kitchen with the boys.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa